CHAPATHI CHEESE BITES

Chapathi Cheese Bites

When you want to have something cheesy and cannot wait till your bread rises, here is what you can do. Chapathi cheese bites makes an awesome tea time snack.

Ingredients :

Chapathi dough : 1 medium ball

Mozerella Cheese : 1/4 cup

Garlic pods : 4 small

Seasoning : any (i have used oregano)

Butter : 1 Tbsp

Method:

• Grind and make garlic into fine paste. (add little salt to this paste)
• Roll out the chapathi dough.
• Using a small round shaped vessel cut the chapathi into small bite sized shape.

• Apply Garlic paste on one side of the cut out chapathi  bites.

• Heat a pan and grease it with butter.

• Put the chapathi bites in the pan and fry on both  sides, making the garlic side up in last turn.

• Shred mozerella cheese and put little on top of every bite.

• Close the pan using a lid and let it melt, keep pan in low flame.

• After the cheese completely melts, take out the Chapathi bites and garnish with any seasoning.

Tada your quick Chapathi Cheese Bites are ready

Soya Potato Paratha

Soya Chunk and Potato Stuffed Paratha

Paratha is always a favorite dish to have. This paratha makes it more delicious by having Soya Chunks in stuffing. Try this for a change.

Ingredients: 

(For Stuffing)

Soya Chunks : 1/2 Cup (small ones preferably)

Potato : 2 Big 

Onion : 1 large

Chilly Powder : 1/2 Tsp

Coriander Powder : 1/2 Tsp

Turmeric Powder : 1/8 Tsp

Fennel Powder : 1/4 Tsp

Coriander Leaves : 5 to 8 stems

Salt : to taste

Oil: 1 Tbsp

(For Dough)

Wheat flour : 2 cups

Water : for kneading

Salt : to taste

Method:

• Soak soya chunks in hot water untill they are done. After they are soaked squeee out the excess water. Now break the soya chunks into small pieces.

• While u soak soya, Boil potatoes in pressure cooker or any way as you like it.
• Chop onions finely.
• In a wok, heat oil, put onions and fry till translucent. 

• Now add broken Soya chunks.

• Add spice powders (chilly, coriander, turmeric and fennel). Add salt. Let this cook till the raw flavour goes.

• Now add boiled potatoes and coriander leaves. Mix nicely.

• Switch off the stove and let the stuffing cool.

• Now make dough for the paratha and let the dough rest for 15 to 20 minutes.
• Roll out the dough using rolling pin.
• Place the stuffing in the middle.

• Now take the dough from sides and make it into this shape.

• Remove the excess dough from top.

• Now roll this ball smoothly into a paratha.

• In a pan, fry this paratha using oil / Ghee on both sides and serve hot.

Your yummy Soya Potato Stuffed Paratha is ready.

Cauliflower Chyma / Gobi Kheema

Ever tried Gobi Kheema? Well now its time you must try this simple yet awesome dish. Goes well with Chapathi / Puri. This can also go along with dosa, my hubby ate dosa with this kheema instead of chutney, nothing was left for me. What more will a wife want, happy husband happy wife.

Ingredients : (serves 2)

Gobi Florets : 4 nos large

Onion : 1 Large

Tomato : 1 Medium

Chilly Powder : 1/2 Tsp

Coriander Powder : 1 Tsp

Fennel Powder : a pinch

Cumin powder : a pinch

Turmeric Powder : a pinch

Garam Masala : a pinch 

Coriander leaves : handful

Ginger-Garlic Paste : 1/2 Tsp

Salt : to taste

To Temper :

Oil : 1 Tbsp

Jeera : 10 nos

Curry leaves : 7 to 8 leaves

Method :

• Take the cauliflower florets and cut the upper part of the floret with a knife.

• In a pan heat oil, splutter jeera and curry leaves, add finely chopped onions,  saute for 2 mins.

• Now add ginger-garlic paste, saute till raw smell goes.

• Add finely chopped tomatoes, saute till its soft.

• Now add spice powders, salt and cook for 5 minutes. (you can add little water)

• Add cauliflower florets and water to the masala and mix throughly. Cook in slow flame for 10 minutes and then in medium flame for 5 minutes or until the gobi is cooked and water is absorbed.

• Just before switching off the stove put chopped coriander leaves.

Your Gobi Kheema is ready to be served with Chapathi. 

Note: 

• You can add peas to this recipe and make Cauliflower Peas Kheema. (In my coming post i will post the same)
• You can add yogurt to make this lil tangy.

Raagi Semiya Payasam/ 

Finger Millet Vermicelli Payasam

Payasam is also known as Kheer in hindi. It can be made form different varieties of items. Today i have used Raagi Semiya (Vermicelli). I bet, this will be the tastiest payasam you would have ever had. The taste just lingers in mouth. Your guests will be asking for more.

Ingredients:  (Serves 4)

Milk : 1/2 litre (full fat milk)

Raagi Semiya : 250 gms

Sugar : 6 Tbsp

Clarified Butter / Ghee : 3 Tbsp

Dry nuts and Raisin : 15 to 20 nos mixed

Method :

• Roast Raagi semiya in 1 Tbsp of ghee for 3 to 4 minutes in a Pan.
• Bring milk to boil in a separate pan.
• Add 6 Tbsp of sugar to boiled milk and boil for 2 minutes till sugar dissolves.
• Pour the milk onto Raagi semiya in its pan. Bring to boil. 
• In the mean time, cut dry nuts into  pieces, roast them in 1 Tb spoon of ghee.
• When the raagi and milk mix comes to a boil, put the fried nuts into it plus 1 Tbsp of ghee.
• Switch off the flame and let the payasam sit for 5 minutes.

Your delicious Raagi Semiya Payasam is all ready.

Note:

• You can increase or decrease the sugar and ghee quantity according to your personal choice.

Kambu Dosai / Bajra Dosa / Pearl Millet Dosa

People from all over the world like dosa's. Generally dosa is made from rice flour and black gram flour soaked for 5 to 6 hours and then grind'ed into wet form. This is a cumbersome process. For health freaks and people with no time to cook, this Kambu instant dosa, will serve the purpose of being a dosa and maintaining health.

You can easily get Kambu/Bajra flour from supermarkets.

Ingredients: (makes 5 to 6 dosa's)

Kambu/Bajra flour : 1 Cup

Rava : 1/2 cup

Rice flour (dry) : 1/4 cup

Salt : To taste

Water : to mix

Oil : for frying

Method:

• In a bowl take the Kambu, Rava and Rice flour.
• Add salt as required.
• Pour water and make it into a watery mix (like Rava dosa mix)

• Heat tawa, pour dosa batter from outer surface to inner one. (you cannot smear this batter onto tawa like for usual dosa. You need to pour it using a small tumbler from outer to inner surface.)
• You will be seeing gaps in dosa poured. This means the batter is in right consistency.

• Put little oil around dosa, cook it on both sides. Once the dosa turns little brown take it out and serve with chutney of your choice. (dosa may not exactly turn brown as the color of Bajra flour is dark) 

Note:

• If the consistency of the batter is too thick and you cannot pour dosa, then add little water.
• If the consistency of the batter is too watery, add little rice flour and rawa.
• You can make this dosa more yummy by adding fried onions, curry leaves, pepper and few ginger pieces, just like rawa dosa.

Moong Puri / Pacha Payaru Puri / Green Gram Puri

Moong Dal (Pacha Payaru) is very good for health. Its very healthy for kids as it has high source of protein. Children who do not like to eat green gram will definitely love Puri's with green gram without knowing what they are having. 

Ingredients: (makes 25 puri's)

Whole wheat flour : 2 1/2 cup

Green gram : 1 cup

Green Chilly : 1 (for Kids) 3 to 4 (for adults)

Ginger : 1 inch long stick

Carom Seeds : 1 Tsp (Optional)

Coriander leaves : handful

Oil : for frying

Water : to make dough

Salt : To taste

Method :

• Soak green gram in warm water for 3 to 4 hours or soak in normal water over night. (i have over soaked my green gram so it started to form sprouts)

• Take the soaked gram put it in a mixer, add chilly, ginger, Coriander leaves and grind to a fine paste using very little water.

• Take out the paste in a bowl. Now add wheat flour, carom seeds, salt and knead it into a Chapathi/Puri dough consistency using water as required.

• Let the dough rest for 1/2 an hour.
• Roll the dough into small balls and make puri's. 

• Serve them with any curry of your choice. (I have made Masoor Dal fry for my daughter, as she likes dal with puri)

Note :

• You can also make chapati using the same dough if you are conscious of oil consumption.

Microwave Caramel Custard

Children generally don't like milk, but when it comes to milk delicacies they enjoy it a lot. Here is one of the simplest and quick milk delicacy. 

Ingredients: (serves 5)

Milk : 2 1/2 cups

Sugar : 10 Tsp

Vanilla Essence : 1  Tsp

Eggs : 2 nos

Method :

• Boil milk and 6 Tsp of sugar in a pan. Cool it to room temperature.
• Take eggs add vanilla essence and beat it finely.
• Add this egg mix to the cooled milk.
• In a separate pan put 4 Tsp of sugar and 1 Tsp of water and heat in a slow flame to make caramel. Do not over heat as the caramel may turn bitter. See pic for reference.

Stage I

 Stage II

 Stage III

• Pour this caramel in a baking dish and let it cool for sometime.

• When the caramel has cooled down pour the milk egg mix into the baking dish.
• Bake in convection mode at 180 degree Celsius for 20 to 25 minutes. Create a water bed  below baking dish in oven.
• After baking cool the custard till it reaches room temperature.

• Put the custard in freezer for 4 to 5 hours with the baking dish itself.
• Remove from freezer, invert  onto a serving dish and enjoy your custard.

 Note:

• Frequently look into microwave after 17 minutes for any over cooking of Custard. depending upon the quality of milk it may get cooked faster or slower. I have used raw cows milk which is not pasteurized like in packet'ed ones.